3 tablespoons sugar
1 cup flour
1/2 cup margarine
1 cup chopped nuts
8 ounces cream cheese -- softened
8 ounces Cool Whip®
1 cup powdered sugar
2 small packages instant chocolate pudding mix
3 cups cold milk
1 teaspoon vanilla
For the first layer, mix sugar, flour, margarine and nuts together as you would a pie crust. Press into the bottom of a 9 X 13 pan and bake at 350° until brown, about 10 minutes. Cool.
For second layer, cream the cheese, cool whip and vanilla together and spread over cooled crust.
For third layer, mix instant pudding, milk and vanilla together and beat until thickened. Pour over cream cheese layer.
Top with additional cool whip and garnish with more chopped nuit. Refrigerate several hours or overnight.
Friday, May 8, 2009
Chocolate Eclair Cake
This recipe was published in the newspaper about 25 years ago in an article where I was the featured cook. I haven't made it in years, but it is very good and easy. Tastes like a chocolate eclair...hence the name...
2 small pkgs instant vanilla pudding and pie filling -- I use sugar free
3 cups cold milk
13 ounces Cool Whip®
1 box graham crackers -- whole
1 can chocolate frosting
Beat pudding mix into the milk. Fold in the cool whip and set aside. In a 9 X 13 pan, put a layer of whole Graham crackers. You might need to break some in half to fill the bottom completely. Spread half of the pudding mixture on the crackers. Put another whole layer of graham crackers and then the remaining pudding mix. Again top the pudding with graham crackers. When it is in place, top the crackers with the frosting mix. (Soften it a little in the microwave so it will spread better) Refrigerate over night - Serves 15
2 small pkgs instant vanilla pudding and pie filling -- I use sugar free
3 cups cold milk
13 ounces Cool Whip®
1 box graham crackers -- whole
1 can chocolate frosting
Beat pudding mix into the milk. Fold in the cool whip and set aside. In a 9 X 13 pan, put a layer of whole Graham crackers. You might need to break some in half to fill the bottom completely. Spread half of the pudding mixture on the crackers. Put another whole layer of graham crackers and then the remaining pudding mix. Again top the pudding with graham crackers. When it is in place, top the crackers with the frosting mix. (Soften it a little in the microwave so it will spread better) Refrigerate over night - Serves 15
Mom's Cream Pie
1/2 cup flour -- plus 1 tablespoon
2/3 cup sugar
1/4 teaspoon salt
2 cups Milk
3 large egg yolks
1/2 teaspoon vanilla
2 tablespoons butter
Mix flour, sugar and salt together. Add the milk and cook until thick, stirring constantly so it won't stick. Add small amount of hot mixture to the egg yolks. Stir into remaining hot mixture. Cook for 2 more minutes and then remove from heat and add butter and vanilla. Pout into pre-cooked pastry shell and top with meringue.
NOTE: I always make this in the microwave. Stir with a wire whip after every 2 minutes until thickened (usually takes 8 minutes). Add some egg yolk to hot mixture and then slowly add the remaining. I then microwave it for 1 more minute. Take from microwave and add vanilla and butter. You can add coconut, bananas, pineapple to this basic cream pie recipe.
2/3 cup sugar
1/4 teaspoon salt
2 cups Milk
3 large egg yolks
1/2 teaspoon vanilla
2 tablespoons butter
Mix flour, sugar and salt together. Add the milk and cook until thick, stirring constantly so it won't stick. Add small amount of hot mixture to the egg yolks. Stir into remaining hot mixture. Cook for 2 more minutes and then remove from heat and add butter and vanilla. Pout into pre-cooked pastry shell and top with meringue.
NOTE: I always make this in the microwave. Stir with a wire whip after every 2 minutes until thickened (usually takes 8 minutes). Add some egg yolk to hot mixture and then slowly add the remaining. I then microwave it for 1 more minute. Take from microwave and add vanilla and butter. You can add coconut, bananas, pineapple to this basic cream pie recipe.
Hot Applesauce Cake
1 1/2 cups applesauce -- hot
1/2 cup butter
1 cup brown sugar
1 cup raisins or currants
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chopped walnuts
Combine hot applesauce, butter, brown sugar, and raisins. Stir togethr dry ingredients and combine with hot applesauce mixture. Stir in nuts. Pour into a 9 X 13 pan and bake for 35 minutes or until test done. Frost with your favorite white or cream cheese frosting.
NOTE: This cake doesn't rise much. If you want to use it as a cake instead of bars, bake it in a 9 X 12 pan instead.
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1/2 cup butter
1 cup brown sugar
1 cup raisins or currants
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup chopped walnuts
Combine hot applesauce, butter, brown sugar, and raisins. Stir togethr dry ingredients and combine with hot applesauce mixture. Stir in nuts. Pour into a 9 X 13 pan and bake for 35 minutes or until test done. Frost with your favorite white or cream cheese frosting.
NOTE: This cake doesn't rise much. If you want to use it as a cake instead of bars, bake it in a 9 X 12 pan instead.
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Earthquake Cake
This cake is fun to make - doesn't need frosting at all.
1 box German Chocolate Cake mix
1/2 cup margarine -- softened
8 ounces cream cheese -- softened
1 cup walnuts -- chopped
1 pound confectioner's sugar
coconut
Preheat oven to 350°. Spray a 10 X 14 inch pan with vegetable spray. (You need a big pan because this cake seems to "erupt". Spread coconut on bottom of pan. No certain amount, I usually use 2 cups. Sprinkle nuts on top of the coconut. Prepare cake mix according to package directions and spread it over the coconut and nuts in the pan.
Combine margarine, powdered sugar and cream cheese, beating until smooth. Drop by spoonsful over the cake mix. DO NOT STIR or spread evenly. Bake at 350° for 1 hour.
1 box German Chocolate Cake mix
1/2 cup margarine -- softened
8 ounces cream cheese -- softened
1 cup walnuts -- chopped
1 pound confectioner's sugar
coconut
Preheat oven to 350°. Spray a 10 X 14 inch pan with vegetable spray. (You need a big pan because this cake seems to "erupt". Spread coconut on bottom of pan. No certain amount, I usually use 2 cups. Sprinkle nuts on top of the coconut. Prepare cake mix according to package directions and spread it over the coconut and nuts in the pan.
Combine margarine, powdered sugar and cream cheese, beating until smooth. Drop by spoonsful over the cake mix. DO NOT STIR or spread evenly. Bake at 350° for 1 hour.
Chewy Ginger Cookies
I just made these cookies and they are wonderful.
1 1/2 cups shortening
2 cups sugar
2 Large Eggs
1/2 cup molasses
2 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
Combine dry ingredients and set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, molasses and vanilla; mix well. Add dry ingredients to creamed mixture and mix well. Roll into 1 inch balls and roll in additional sugar (I like to use raw sugar as it shows up better and looks more professional). Bake at 375° for 10 minutes. Cool on a wire rack/
NOTE: These freeze really well. I love the recipe because they mix up really nice, hold their shape and are delicious.
1 1/2 cups shortening
2 cups sugar
2 Large Eggs
1/2 cup molasses
2 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
Combine dry ingredients and set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, molasses and vanilla; mix well. Add dry ingredients to creamed mixture and mix well. Roll into 1 inch balls and roll in additional sugar (I like to use raw sugar as it shows up better and looks more professional). Bake at 375° for 10 minutes. Cool on a wire rack/
NOTE: These freeze really well. I love the recipe because they mix up really nice, hold their shape and are delicious.
Thursday, May 7, 2009
Company Corn
2 pounds frozen corn
3/4 cup cream
3 teaspoons cornstarch
1 teaspoon salt
3 teaspoons sugar
Cook corn according to package directions. In small saucepan, mix cornstarch, sugar and salt together and slowly add cream. Cook until slightly thickened and pour over cooked corn. Serve immediately. Makes 8 servings.
NOTES : This is the best corn - tastes like fresh corn cut off the cob. Can be made ahead of time and reheated in the microwave, if you are crunched for time.
3/4 cup cream
3 teaspoons cornstarch
1 teaspoon salt
3 teaspoons sugar
Cook corn according to package directions. In small saucepan, mix cornstarch, sugar and salt together and slowly add cream. Cook until slightly thickened and pour over cooked corn. Serve immediately. Makes 8 servings.
NOTES : This is the best corn - tastes like fresh corn cut off the cob. Can be made ahead of time and reheated in the microwave, if you are crunched for time.
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